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Below are the ingridients that are required to serve a yummy Spicy Seafood Paella:
- Provide 6 cups of clam seafood broth or.
- Take 1 tsp of saffron thread.
- Get 600 grams of white fish fillet.
- Provide 1 of mussels dzn.
- Use 1 of clams dzn.
- Get 12 of prawns.
- Provide to taste of sea salt.
- Prepare 2 tablespoons of parsley chopped.
- Prepare 1 tablespoon of thyme chopped.
- Provide 5 cloves of garlic crushed.
- Get 2 teaspoons of paprika sweet smoked.
- Provide 1 teaspoon of chilli powder.
- Provide 8 tablespoons of olive oil.
- Get 1 of onion medium finally chopped.
- Take 4 of scallions spring onions / finally chopped.
- Get 1 of / red bell peppercapsicum finally chopped.
- Prepare 1 of tomato large finally chopped.
- Get 2 cups of rice bomba paella.
- Prepare 1 bunch of coriander leaves finally chopped.
Done with the ingridients? Below are the sequences on serving Spicy Seafood Paella:
- Heat the broth in a large pot. Stir in the saffron and keep aside..
- Pat fish dry, sprinkle with salt and set aside for 10 minutes..
- With a pestle and mortar, crush the parsley, garlic, thyme, and 1 teaspoon of salt. Add a little bit of water and all the paprika to form a paste..
- Heat 6 tbls of oil in the paella pan (I used a 15") and slightly fry the fish for 1-2 mins and remove and set aside. In the same pan add the remaining oil, onions, spring onions and capsicum and cook for about 5-7 mins till soft. Add the paste, tomatoes and chilli powder and cook for further 5 minutes..
- Add the broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 5 minutes stirring frequently. Now add the reserved fish and lower the heat. Do not stir after this point. Cook for a further 10 minutes. Taste for salt and add if needed..
- Now carefully place the prawns, clams and mussels over the rice with the shells so the open facing up. Cover the whole pan with foil and cook for a further 15-20 minutes. Remove from the heat and let sit for another 10 minutes..
- Remove the foil, sprinkle chopped coriander and serve hot with lemon wedges..
In your paella pan, over medium heat, cook chorizo until done, then remove from pan and set aside. Seafood Paella made with Calasparra rice, tiger shrimp, squid, littleneck clams, and mussels Here is how this yummy seafood paella was made. The first thing that you need to do is prepare the paste. A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion. Use mussels, squid or shrimp or a mixture of seafood if you can't get clams.
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